Fish eggs in sushi are salmon eggs. Salmon eggs are much larger than other fish eggs, bright orange in color, and the surface layer is a little sticky and fragile. It can be crushed with a little force, full of seafood and salty and sweet egg juice spilled. Salmon eggs can also be used as a substitute for traditional luxury sturgeon caviar, usually eaten with Russian pancakes and yogurt. Salmon roe will turn white during cleaning and turn back to orange transparent color after pickling.